Ravioli vegetable soup / Special to the Register

Written by

Katie Jackson

Hy-Vee Dietitian

March is Frozen Food Month, and the freezer aisles in grocery stores are just the place to find nutrient-dense foods.

Many people are surprised to learn that frozen fruits and vegetables can be just as nutritious as fresh. Picked at the peak of ripeness, frozen foods are processed within a short time after picking. The flash-freeze process locks the nutrients in to the vegetables and fruits.

Frozen fruits and vegetables are convenient and save time, as the chopping and cutting has been done for you. Frozen vegetables and fruits are low in sodium as well. However, the sodium content is higher in vegetables packed in a sauce. Known to be budget-friendly, frozen fruits and vegetables are less expensive than their fresh counterparts.

MyPlate recommends that your plate be half fruits and vegetables. When your favorite fruit or vegetable is not in season, frozen options can be a great alternative, helping you meet your nutritional needs. Frozen fruits can be used in smoothies, added to your favorite hot cereal, or used in pancakes and waffles. Frozen vegetables work well in soups, casseroles, added to rice and pasta dishes or served as a side. There are a variety of frozen vegetables in freezer aisles, including broccoli, cauliflower, peas, green beans and even butternut squash. Today’s shoppers will find a variety of stir-fry vegetables as well.

For an easy snack on the go, grab a handful of frozen fruit, place in a plastic bag or container and you are set. Ramp up the nutrition in your stir-fry by adding a variety of frozen vegetables.

Katie Jackson is a registered dietitian with Hy-Vee. Contact her at 515-963-3139 or kjackson@hy-vee.com